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Subject: search.filters.subject.Alimentos y cultura

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    Concepto de bienestar animal. ¿Animales: valiosos o dignos?
    (Hospitalidad ESDAI, 2014)
    Covadonga Torre-Marina, María
    ;
    Campus Ciudad de México
    A strong tendency related to food production that cannot fail to be addressed is the ability to guarantee "animal welfare." The significantly diverse cultural beliefs and values about the nature of animals influence the way they are treated. Cultures differ in the priority they give to various aspects of animal welfare, such as basic health and nutrition or the elimination of pain and suffering. However, the perception of animals as "sentient beings", backed by modern science, which is beginning to spread through the scientific and veterinary education, gives new impetus to animal welfare surveillance (FAO, 2009).
      2  108
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    Por qué la cocina mexicana siempre ha sido sustentable
    (Hospitalidad ESDAI, 2013)
    González Reza, Adriana María
    ;
    Campus Ciudad de México
    There is something lacking in the official speech at the declaration of Mexican Cuisine as a Human Cultural Heritage by UNESCO, a new and very fashionable term: Sustainability. In the intent of changing people's mentality towards a more friendly treatment for our planet, many have tried to adequate this term to contemporary man's actions. However, this new vision, so very necessary at the beginning of this XXI Century, forgets to highlight all those activities which were already sustainable from the very beginning. This is the particular case of Mexican Cuisine, a whole nation's pride and practically a National History manual. Looking over the last centuries of our nation's life, we may notice that the maize patch has always been near the people as a food production identity. Modest and silent, it has supplied its farmers with the most basic as well as the most representative food in Mexican Food Culture. We could state that the culinary process in Mexico began at the same moment people started farming. It is only until now that we understand why in many indigenous regions whenever one refers to the ripening of fruits and vegetables, they are always described as"well cooked" or "seasoned".
      8  216
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    El dilema del omnívoro: criterios recientes.
    (Hospitalidad ESDAI, 2013)
    Covadonga Torre-Marina, María
    ;
    Campus Ciudad de México
    Human beings have always been plagued by the "Omnivore's Dilemma". On one hand we like the fact of innovating, trying new foods, but we tend to avoid them because it exposes us to many risks. Humans are omnivorous, but selective. From what is available we must classify things as edible or inedible and preferably, desirable and affordable. Not everything that is biologically edible is culturally possible: food does not consist only of nutrients but also of meanings, it does not only fulfill a physiological need, but also a social one, which is generated in the cultural environment in which we live, develop and eat. Anthropologists say that the strongest identity resemblance traits of people and communities are language and food. On what criteria do we classify food as edible or not? There is no single easy answer to this dilemma, addressed at different times by Rousseau, Brillat-Savarin, Paul Rozin and more recently by Michael Pollan. However, it is no longer inconceivable for the XXI century man to lose sight of "animal welfare" in food production. The perception, backed by modern science, of animals as "beings with feelings", provides a new paradigm when choosing food. Another recent influential food trend, is the "low carbon diet" which refers to choosing a lifestyle that reduces greenhouse gas emissions resulting from energy consumption during the production, packaging, transport and food preparation, in order to avoid the negative impact on the environment that contributes to global warming. This translates into being "localvorous" a term that refers to consumers concerned about sustainability who prefer products that have been grown or purchased locally [up to 100 miles away], a trend that may be an incentive for local development.
      48  116